I’m totally obsessed with this idea.
It’s genius. It’s hearty. It’s healthy (I mean, it’s pretty much a salad in sandwich form). It’s easy to make and easy to make with your own flare. It’s gluten-free. It’s low-sodium. It can easily be made vegetarian, if you’re into that. It can clean your house and do your laundry (not really). But I’m pretty positive it’s about to change your life. And your work lunches or Sunday afternoon brunches.
It’s a cucumber baguette. Yup. How did we not discover this before? I still don’t know.
And while nothing really compares to the crisp crunch and doughy center of long stick of bread made by a French man in France while speaking French (don’t worry, I have instructions coming for a low-sodium version of this too, minus the trip to Europe), the cucumber “roll” does a pretty darn good job of replicating the satisfying snap and soft center of the adored baguette. So, without further delay, voila, merci, bonjour. Let’s get into this, asap.
Today, we’re going with something classic — a creamy mustard dill spread made from Greek yogurt and some self-spiced low-sodium deli turkey meat.
To make your cucumber baguette sandwich, you’ll want to buy a long, straight cucumber. This is a great time to get your schoolgirl/boy giggles out of the way. We’re all thinking it, so let’s just own it.
Cut your beautiful cuke in half and then, using a spoon, scoop out the seeds into a separate bowl or tupperware. Pro tip: Don’t throw the mush away. Add a little vinegar and spice, shake it up, cover it up, and refrigerate it, using it as a relish for lamb burgers or on topper for roasted potatoes or a pickle-y dressing for a chopped cabbage salad. You can also blend it up with a little lemon for a refreshing afternoon juice. Point being, don’t waste this cucumber gold.
Next, mix your low-sodium FAGE Greek yogurt with low-sodium Mendocino mustard (or just 1/2 teaspoon of salt-free mustard powder and a little honey). Don’t forget the dried dill. For as it was written, no cucumber shalt ever go without dill.
Then, spice up that salt-free turkey meat (or homemade turkey or chicken or pork or roasted eggplant or whatever) with a little smoked paprika and cayenne. Or simple cracked black pepper. Or sliced figs. However you roll.
Finally, layer it up. Close it up. Eat it up. Boom. Cucumber baguette sandwich.
And remember, once you make your cucumber baguette, you can fill it with WHATEVER you want. Freedom in it’s finest form. Creamy salt-free egg salad. Guacamole. Roasted veggies and low-sodium ricotta. Hummus and grated carrots. Smoked fish spread. You dream it, you eat it.
So thank you Rachel Ray Magazine for this incredible idea. I look forward to many cucumber baguette sandwiches in my future.
CUCUMBER BAGUETTE SANDWICH
- 1 straight cucumber
- 1/4 cup FAGE Greek yogurt
- 2 tablespoons Mendocino Hot & Spicy Mustard
- 1/2 teaspoon dried dill
- 1 slice of low-sodium turkey meat
- 1/4 teaspoon smoked paprika
- Pinch chipotle spice or cayenne
Cut your beautiful cuke in half and then, using a spoon, scoop out the seeds into a separate bowl or tupperware. Set aside.
Next, in a small bowl, mix together the low-sodium FAGE Greek yogurt with low-sodium Mendocino mustard and the dried dill.
Then, spice up that salt-free turkey meat (or homemade turkey or chicken or pork or roasted eggplant or whatever) with a little smoked paprika and chipotle or cayenne.
Finally, layer it up. Close it up. Eat it up. Boom. Cucumber baguette sandwiches.
+ Sodium Count: FAGE Greek yogurt: 60mg per 6-ounce container, depending on brand; No-salt-added turkey meat: 30mg per slice, depending on brand